GLAZED LEMON CHIFFON CAKE

 

I know it is hot and the last thing you're thinking about is turning on your oven, heating up the entire kitchen and baking.  BUT... I would encourage you to get a tall glass of ice tea, turn on a fan and get baking.  This delicious, light and fluffy glazed lemon chiffon cake is going to be the hit of the evening.

Thanks to Carol of Tacoma, Washington for providing this great recipe.  You're the best!

GLAZED LEMON CHIFFON CAKE

INGREDIENTS:

• 2 cups sifted cake flour
• 1- 1/2 cups granulated sugar
• 1 TBSP baking powder
• 1/2 tsp salt
• 1/2 cup vegetable oil
• 8 eggs, separated
• 1/4 cup lemon juice
• 1/4 water
• 2-1/2  tbsp grated lemon zest
• 1/2 tsp cream of tartar

GLAZE:

• 6 TBSP butter, melted
• 1 TBSP grated lemon zest
• 2 cups confectioners' sugar
• 3 TBSP lemon juice
• 1 tsp pure vanilla

PREPARATION:

Preheat oven to 325*.
In large bowl, sift flour, granulated sugar, baking powder and salt. Add oil, egg yolks, lemon juice, water and lemon zest; whisk until well combined.

In large bowl, beat egg whites and cream of tartar with electric mixer to stiff peaks. Fold 1/3 of whipped whites into the batter to lighten. Gently fold in the remaining whites until mixture is combined: do not over mix or batter will deflate. Pour into ungreased pan; tap gently on counter to release air pockets.

Bake 50-60 minutes or until cake springs back when touched. Invert pan immediately after removing from oven; cool completely. Run knife around the sides and center of cake to loosen.

 For glaze, combine butter, zest, confectioners' sugar, juice and vanilla in medium bowl; stir until smooth. Pour over cooled cake and spread with spatula... glaze that drips off cake can be scooped back up with spatula. Glaze will set hard within 30 minutes.